Pork neckbones are SERIOUSLY underrated! These are the key to a flavorful broth, soup, stew, or sauce. Sear the meaty bones, then cook low and slow to extract all the flavor and nutrients. When cooked for a long time, like bone broth, the bones will infuse the stew with collagen and gelatin and the meat will become tender and fall away from the bone.
Our daughter's favorite way to cook them lately has been in a Nihari, which is a beef stew that comes from Pakistan.
This is the recipe she uses: https://www.teaforturmeric.com/easy-slow-cooker-nihari-beef-stew/
Another sauce we frequently make with neckbones is a slow simmered ragu sauce for pasta. Just saute some onions, celery, and carrot until soft, set aside and sear the neckbones (seasoned with salt and pepper), recombine in a slow cooker or heavy-bottomed pot like a dutch oven and add garlic, dried herbs, crushed tomatoes, tomato paste, a little red wine, and let cook on low until the meat falls off the bones. Adjust seasoning and serve over paste with some grated parmesan.